Your whole food, plant-based life.

Fall Slaw with Maple Tahini Dressing

I am a huge fan of the Farmer’s Market. I go at least 2 to 3 times a week to get fresh produce, flowers, and plants. Prices can’t be beat, and the selection is always great. Sunday morning, I was making my usual rounds when I spotted a few friends at the Market Talk. It is a very cool demonstration area that highlights local growers, chefs, etc. I have done two raw food presentations there.



Sunday’s topic was, “All about Rutabaga” presented by Kim Christensen. She has a great blog called, “Affairs of Living” where she has all kinds of gluten free and allergy free recipes.  I couldn’t help but sit down to watch because I love rutabaga. Kim was in the middle of a making a salad using raw rutabaga! Inspired, I went home and threw together a  raw food recipe for fall slaw with rutabaga, kohlrabi, and a bunch of other fun things topped off with a Maple Tahini Dressing! This recipe goes together fast. The biggest problem I had was trying not to eat it all before I had a picture of it! This will become a staple at my house.


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The winner of the UrthBaq is Nkneale!   I have sent you an email. You will need to email me your address!!


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  1. Brooke wrote on October 27, 2011

    Lovely salad! Making my own with a few different ingredients, love how easy it is to make substitutions with what’s on hand. One question, is it ok to ut the dressing on and leave it to eat the next few days? Or should I keep the dressing separate? Thanks! love your site

    • Susan wrote on October 27, 2011

      Brooke, You could do it either way. I usually make a batch and can eat it for at least two more days.

  2. Tara wrote on February 13, 2011

    Couldn’t find kohlrabi this time of year. I added beets sliced into matchsticks and tiny cubes of jicama, and served it on top of a bed of kale. Love it! The maple tahini is wonderful. Thanks!

  3. Sophie Reynolds wrote on November 30, 2010

    i just made this… and i gotta say.. i have NEVER been excited about slaw. enjoyed it, sure. but stoked over slaw?? not until now. if you’re wondering whether the dish is worth making, yes, do it!

  4. Krista Rodriguez wrote on October 27, 2010

    I made this last night, and had left overs for lunch, it’s great! I personally don’t worry about a little bit of high quality maple syrup spread out over so many servings. I don’t think I’ve ever made a recipe that you’ve posted that I didn’t love!

  5. Ricki wrote on October 26, 2010

    Sounds like a perfect autumn salad! And the dressing looks heavenly. 🙂

  6. Kira wrote on October 24, 2010

    What a lovely fall slaw, I just made this and it was really tasty. I tried cooked kohlrabi and rutabaga in the past – cooked – it was not a memorable experience as these never made it into the cooking routine. But raw they are great, much milder and sweeter than I would have thought.

    Dressing is yummy too, I kept it separate and found the hubby eating it straight, LOL.


  7. Kim @ Affairs of Living wrote on October 22, 2010

    Thanks for the linkback to my site! Yes, this looks an awful lot like my salad, I bet it was very tasty. The printed up version of my recipe that should have been handed out also suggested dried cranberries or pumpkin seeds! I bet your salad was much sweeter than mine though, with so much added maple. I like the addition of kohlrabi. Yum! happy fall 🙂 -Kim |

    • Susan wrote on October 24, 2010

      Actually, because the salad was so big, the maple syrup was spread out over a lot of veggies!

  8. Sarah @ BikingNBaking wrote on October 22, 2010

    what a wonderful idea to pair maple and tahini! I have never had kholrabi or rootabega! Cant wait to try em!

  9. elizabeth wrote on October 21, 2010

    Am I the only one that doesn’t know what kohlrabi is? Please enlighten me. As always Susan the recipes you present are THE BEST! As I’ve said before, I’ve never felt more alive since eating this way! Thank you!


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